Silky Garlic-Butter Scallops with Pea-Mint Risotto

Perfectly seared scallops crowned with a whisper of garlic butter rest atop a vibrant green pea and mint risotto that stays creamy yet light. The sweet, briny scallops play against the bright, barely sweet peas, while a final drizzle of browned butter ties everything together with nutty elegance. A restaurant-caliber plate in just 22 minutes.

KITCHEN PROTOCOLSDIY GUIDES

1/17/20263 min read

Time + Yield

  • Prep: 8 min (active)

  • Cook: 14 min (active)

  • Total: 22 min

  • Servings: 4

  • Active Time: 22 min

  • Passive Time: None

Ingredients Scallops:

  • 500 g large sea scallops, muscle removed [16–20 pieces]

  • 15 mL neutral oil [1 tbsp]

  • 20 g butter [1 tbsp]

  • 2 garlic cloves, lightly crushed

Risotto:

  • 200 g arborio rice [1 cup]

  • 600 mL hot vegetable or chicken stock [2½ cups]

  • 150 g frozen peas [1 cup]

  • 50 g parmesan, grated [½ cup]

  • 15 g fresh mint, finely chopped [¼ cup]

  • 20 g butter [1 tbsp]

  • 1 small shallot, finely diced [30 g]

  • 60 mL dry white wine (optional) [¼ cup]

Garnish:

  • Extra mint leaves

  • Lemon zest

Substitutes:

  • Fresh scallops unavailable? Use 500 g frozen (thaw completely, pat very dry).

  • Arborio alternative: 200 g short-grain rice or orzo.

Method

  1. Start Risotto: Heat 20 g butter in a wide pan (28 cm) over medium (160°C/320°F). Add shallot, soften 1 min. Add rice, stir 1 min until translucent and fragrant.

  2. Build Risotto: Pour in wine (if using), let it bubble away. Add hot stock 150 mL at a time, stirring until almost absorbed (about 10 min total). When rice is nearly al dente, stir in peas and mint; they turn brilliant green instantly. Finish with parmesan and adjust seasoning.

  3. Sear Scallops: While final stock absorbs (last 3 min), heat oil in a heavy pan to 220°C/425°F until shimmering. Pat scallops dry, season lightly, sear 90 seconds until deep golden. Flip, add butter and garlic, baste 60 seconds until internal temp hits 52°C/125°F for perfect translucency.

  4. Serve: Spoon risotto into warm bowls, top with 4–5 scallops each, drizzle garlic butter from pan, scatter mint and lemon zest.

Air-Fryer Variant: Air-fry scallops at 200°C/400°F for 4 min, shaking once; finish with garlic butter in pan.

Pressure-Cooker Variant: Cook risotto base 6 min high pressure, quick release, stir in peas and mint off heat.

Parallelization Timeline

  • While stock heats (3 min), remove scallop muscles and chop mint.

  • While risotto cooks (10 min), pat scallops dry and set pan for searing.

  • Sear scallops during final risotto stage to hit 22-min total.

Substitutions & Swaps

  • Veg/Vegan: Swap scallops for 500 g king oyster mushroom “scallops” (slice thick, score, sear 3 min per side).

  • Gluten-Free: Risotto is naturally gluten-free.

  • Budget: Replace scallops with 500 g firm white fish (cook 2 min per side).

Scaling

  • Halve: Use 100 g rice, 300 mL stock, 250 g scallops; same pans.

  • Double: Cook risotto in a larger pan; sear scallops in two batches.

Make-Ahead, Storage & Reheat

  • Make-Ahead: Risotto base up to adding peas (reheat with splash of stock).

  • Storage: Scallops and risotto separate (fridge 2 days).

  • Reheat: Warm risotto with 30 mL stock on low; sear scallops 30 sec per side or air-fry 180°C/350°F 2 min.

  • Safety: Reheat scallops to 74°C/165°F internally.

Troubleshooting

  • Scallops Sticking: Pan must be screaming hot and scallops bone-dry.

  • Risotto Gluey: Add stock gradually and stop cooking when still slightly soupy.

  • Peas Dull: Add frozen peas in last 2 min; color stays vivid.

Nutrition per Serving

  • Calories: 480 kcal

  • Macros: 34 g protein, 48 g carbs, 18 g fat

Cost per Serving

  • Scallops (500 g): ₹350 / $4.20 / €3.85

  • Arborio rice (200 g): ₹60 / $0.72 / €0.66

  • Peas, parmesan, herbs: ₹40 / $0.48 / €0.44 (amortized)

  • Total: ~₹112 / $1.35 / €1.24 per serving

Variations

  1. Truffle-Pea Risotto with Prawns: Add 5 mL truffle oil at end, use prawns.

  2. Lemon-Saffron Version: Infuse stock with saffron threads and extra lemon zest.

  3. Mushroom “Scallops”: King oyster rounds seared exactly like scallops.

Plating & Garnish Mound risotto in wide bowls, arrange scallops in a circle like petals. Spoon golden garlic butter over, letting it pool. Finish with bright mint confetti and a snowfall of lemon zest for fragrance.

FAQs

  • Can I skip wine? Replace with extra stock plus 5 mL lemon juice.

  • Frozen vs fresh peas? Frozen are sweeter and brighter; fresh need 2 min blanch.

  • Overcooked scallops? They turn rubbery past 54°C/130°F internal; use a thermometer first time.